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Monday, June 28, 2010

Baba Ganoush - Blue Monday

Baba Ganoush

Connor - the youngest of Oma's "Blue Boys"

From the kitchen of One Perfect Bite...Baba Ganoush is a vegetable dip that's very popular in the Arabic Middle East and other Mediterranean countries. It's a simple, inexpensive dish, and there are probably as many versions of it as there are kitchens in those countries. I don't mean to confuse the issue by posting yet another, but I wanted to record our family version of the dip in a spot where my girls can get to it when they need it. My version has a smoky flavor because it's grilled over an open flame, rather than being baked or broiled in an oven, as is the custom in some homes. This recipe also has some zip that comes from a fairly substantial addition of fresh lemon juice. There are several acceptable ways to garnish this dish. I tend to use what I have on hand, so, more often than not, I'll drizzle it with olive oil or sprinkle it with chopped flat-leaf parsley. When they are available I also love to use pomegranate seeds. I used to serve the dip with pita bread, but I have recently started to use still warm, freshly fried tortilla chips in their stead. It is not authentic, but it is delicious. Without further ado, here's the recipe for a dip or spread that is a wonderful accompaniment to a Middle Eastern or Mediterranean meal.

Directions:1) Prepare a charcoal fire or preheat a gas grill. Puncture eggplant in several places with a fork. Grill for 20 minutes, turning occasionally, until skin is charred and eggplant is soft.Cool until it can be handled. Cut eggplant in half and scrape pulp into a sieve. Hold under cold and gently running water. Squeeze as much liquid as possible from pulp.2) Combine pulp, garlic, lemon juice and salt in bowl of food processor. Process until smooth. Add tahini and process just to incorporate. Adjust seasoning if required. With processor running, add olive oil, cumin and pepper. Transfer to a small serving bowl, cover and chill for at least 30 minutes. Baba Ganoush can be refrigerated for up to 2 days. Garnish and serve. Yield: 2 cups.

Good morning Mary, I have been so busy with my grands including getting ready for them. Today, quiet is suddenly just fine with me. Smile.

Did I ever tell you the cherries were fine and I pitted them and put them in the freezer. This morning I am making cherry preserves, finally. My daughter and I made black raspberry preserves yesterday. The black raspberries grow wild on the side of the mountain which is my yard. Delicious!!!

Your dip sounds awesome. I have eaten it but making it is another world to me. It is no wonder you have so many followers Mary. You are an amazing cook.

Your little guy is adorable Mary. I miss having babies around. I am waiting for great grands. Smile.

I love a good baba ganoush. So funny about the pomegranate addition. I was JUST talking to my friends about making a pomegranate version of hummus. We weren't sure the flavors would work together, but since you've mentioned making something similar, I'm way more confident in it!

Mary, That's one cute little boy you have there. :) The eggplant recipe looks delish- No one but me here likes eggplant, but this looks sufficiently disguised so I can try it out on the rest of the family. It looks like a lovely summer lunch treat. Thanks for sharing- Betty

I've had Baba Ganoush once at a restaurant many years ago and did not care for the bitterness. However, your recipe sounds delicious so maybe it is time to try it once again and see if my taste buds have evolved.

I love that you don't need to salt the eggplant. AND the amount of lemon juice - always a good sign in any recipe. I am planning a mediterranean menu for a Texas summer night soon. And I will be making this!

Love that dip. I'd probably eat it with a spoon, no chips/pitas required.

In answer to your question about mamey ice cream. I used mamey sapote from my father in law's yard. It grows in South Florida. I don't think mamey is widely available. Maybe you can get frozen pulp in the frozen food ethnic section.

When I was growing up, in the 50's and 60's this was a party staple in our house. Other kids had that dip made from sour cream and onion soup mix, but my exotic mother made baba ganoush, tabouli, humus etc etc - we were so lucky!

OMG, thank you so much for sharing this beautiful picture of your darling Connor! He's so adorable. Isn't it fun for having him here with us. <3 muakkk.... Btw, your baba ganoush sounds great as well. Have a nice day.Cheers, Kristy

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